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“I’ll eat my hat!” is an idiom born out of the 1700’s often used figuratively as a display of confidence in a particular outcome. These days, though, it looks as though we may be inching closer and closer to it going from allegorical to literal.

I went to Shu Han Ju in the West Village last week. At Chinese restaurants I’ll typically order any and all manifestations of chicken, beef, shrimp, and, if I’m feeling like a high-roller, I’ll spring for the duck.

So imagine my surprise when, upon scanning the menu, I stumbled upon a dish entitled “Sauteed Loofah.”

jeepneynyc
Our Balut & Weng Weng shot pairing make it on @travelandleisure list for America's coolest appetizers! "Chowing [duck] embryo is understandably a tough sell for some guests. They pair it with a Filipino Weng Weng shot for courage. That’s Tanqueray Gin, followed by a chaser of suka—sugar cane infused vinegar with garlic, peppercorn, and bird's eye chili." Start with one today, full feature on our link in bio 🐣

While most of this gastropub’s menu consists of traditional Filipino dishes, one dish sticks out like a sore (baby) thumb.

Balut is a developing bird embryo (in this case, duck) that is served inside its shell and has emerged as a favorite among patrons.

Plus, as an added incentive, the entire waitstaff crowds around all those who order the dish to cheer them on. No, really.

restaurantgroupie
I love the flat crispy gyoza dumplings that come out sizzling on a hot cast iron plate @hakatatonton! And of course all of their nabe hotpot options at this WestVillage izakaya featuring the unique cuisine of the Kyushu region of Japan.

It’s no secret that pigs are responsible for many of our favorite meats, but have you ever tried pig’s feet yet?

Head over to this West Village eatery and order the tonton dumplings, filled with a mix of pig’s feet and collagen.

The taste is on par with other pork products, and you can finally say you enjoy eating pigs from head to toe!